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Mushroom and Leek Soup

Helen T. Patterson
A creamy and comforting mushroom and leek soup made with fresh thyme, onions, and a touch of cream.
This quick one-pot recipe is ready in just 35 minutes, making it the perfect cozy dish for a simple dinner or light lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Soup
Cuisine American
Servings 2

Equipment

  • 1 Stock pot (medium size)
  • 1 Wooden spoon (for stirring)
  • 1 sharp knife (for chopping)
  • 1 cutting board
  • 1 Measuring cups (set of 3)
  • 1 Measuring spoons (set of 4)
  • 1 Immersion blender (or stand blender for pureeing)
  • 1 Ladle (for serving)

Ingredients
  

  • 1 medium leek chopped (remove tough green tops)
  • 1 medium onion chopped
  • 2 large garlic cloves chopped
  • 2 large portobello mushroom caps roughly chopped (stems and gills removed)
  • 3 cups chicken or vegetable stock
  • 2 –3 sprigs fresh thyme
  • 1 teaspoon salt or to taste
  • ⅓ teaspoon black pepper
  • 2 tablespoons heavy cream
  • 1 tablespoon fresh parsley chopped (optional, for garnish)

Instructions
 

  • Prepare the Vegetables: Start by cleaning and chopping all your vegetables so cooking flows smoothly.
    Trim the leek by removing the tough, dark green tops and the root end, keeping only the tender white and light green parts.
    Slice it lengthwise and rinse thoroughly under running water to remove any hidden dirt or grit between the layers, then chop finely.
    Peel and chop the onion into small pieces for even cooking. Next, peel the garlic cloves and mince or finely chop them.
    For the mushrooms, gently wipe them clean with a damp cloth or paper towel (avoid rinsing under water to prevent sogginess).
    Remove the stems and scrape out the gills from the portobello caps with a spoon, then roughly chop the mushrooms into bite-sized chunks.
  • Sauté the Aromatics: Place a medium-sized stock pot on the stove over medium heat and drizzle in a little olive oil.
    Once the oil is warm and shimmering, add the chopped leek, onion, and garlic.
    Stir them frequently with a wooden spoon so they soften evenly without burning.
    Cook for about 5 minutes, or until the leeks and onions turn translucent and the garlic releases a fragrant aroma. This step builds the flavorful base of the soup.
  • Cook the Mushrooms: Add the chopped portobello mushrooms to the pot with the softened vegetables.
    Stir everything together, allowing the mushrooms to mix well with the leeks, onion, and garlic.
    Continue cooking for another 3–4 minutes, stirring occasionally. The mushrooms will begin to release their natural juices and shrink slightly.
    Keep cooking until they start to brown lightly—this browning (also called caramelization) intensifies their earthy flavor and gives the soup a deeper taste.
  • Add Stock and Herbs: Carefully pour in the chicken or vegetable stock, ensuring the vegetables are fully covered.
    Gently stir to combine. Drop in the fresh thyme sprigs—these will infuse the soup with a subtle, herbal fragrance as it simmers.
    Raise the heat slightly to bring the liquid to a gentle boil, then immediately reduce it to a simmer.
    Let the soup cook slowly for 15–20 minutes, uncovered.
    During this time, the flavors will blend beautifully, and the mushrooms will become tender.
  • Blend the Soup Until Smooth: Once the vegetables are fully cooked, remove the thyme sprigs from the pot and discard them.
    Now it’s time to puree the soup.
    The easiest way is to use an immersion blender directly in the pot—blend carefully until the soup reaches a smooth, creamy texture.
    If you prefer a stand blender, allow the soup to cool slightly first for safety, then transfer it in batches, blend until smooth, and return it to the pot.
    Take care not to overfill the blender to avoid spills or steam burns.
  • Season and Enrich: After blending, place the pot back on low heat if it has cooled.
    Stir in the salt and freshly ground black pepper, adjusting the amount to suit your taste.
    Next, pour in the heavy cream and stir gently until the soup takes on a silky consistency with a pale, rich color.
    Taste and adjust the seasoning again if necessary—you may want a touch more salt or pepper to balance the flavors.
  • Garnish and Serve: Ladle the hot soup into bowls. If you like, sprinkle freshly chopped parsley over the top for a burst of freshness and color.
    Serve the soup warm with crusty bread, crackers, or a light salad on the side.
    Enjoy this cozy, nourishing dish while it’s fresh—the smooth, earthy flavor of mushrooms paired with the mild sweetness of leeks makes every spoonful comforting and satisfying.

Notes

  • Chop vegetables evenly for consistent cooking and smooth blending.
  • Clean leeks thoroughly to avoid grit in the soup.
  • Browning mushrooms before adding stock deepens the flavor.
  • Use an immersion blender for convenience, but a stand blender works too.
  • Adjust cream based on preference—use less for a lighter soup or more for extra richness.
  • Fresh herbs like thyme and parsley brighten the flavor beautifully.